Garlic Is God
Why the “stinking rose” is worth celebrating.
Garlic has a long history. The ancient Egyptians fed garlic to pyramid-building slaves to increase stamina. In fact, the Egyptians believed in it so much, they placed clay models of garlic bulbs in the tomb of Tutankhamen. The French word for garlic, thériaque des pauvres (theriac of the poor), reflects the ancient belief in garlic as a panacea. In the Middle Ages, an expensive and complicated mixture of exotic ingredients called “theriac” was believed to be extremely powerful against every kind of illness (snake bite, bone fracture, venereal disease, etc.). Thirteenth century plague-fearing Europeans thought theriac could cure the epidemic. That was, at best, wishful thinking; the plague wiped out 25 million people in five years.
But modern studies confirm that garlic is good for you. Evidence of garlic’s medicinal properties harkened a gastronomic renaissance for this papery-skinned vegetable: It’s an antioxidant, reduces the risk of stomach and bladder cancer, lowers cholesterol, prevents blood clots, kills fungi and cures yeast infections. The list grows longer every year.
So what are the secrets of the pungent bulb? When a garlic clove is cut, an enzyme within the plant cells combines with an amino acid, creating a new compound called allicin. This compound kills at least 23 types of bacteria and 60 types of fungi. When garlic is heated, a different, theoretically beneficial compound – ajoene – forms. Experts disagree on whether fresh garlic or cooked is better. They also disagree on the recommended daily amount: some say one clove is plenty, others recommend up to 10. But they do agree that fresh garlic is better than a supplement.
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